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Gastroenterite stafilococcica

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Book cover Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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L’intossicazione alimentare stafilococcica o sindrome da intossicazione alimentare fu studiata per la prima volta nel 1894 da J. Denys e successivamente, nel 1914, da M.A. Barber, che produsse in se stesso i segni e i sintomi della malattia consumando latte che era stato contaminato con una coltura di Staphylococcus aureus. La capacità di alcuni ceppi di S. aureus di causare intossicazione alimentare fu provata definitivamente nel 1930 da Dack e colleghi28, che dimostrarono che i sintomi potevano essere provocati somministrando filtrati colturali di S. aureus. Sebbene alcuni autori definiscano questo tipo di malattia associata agli alimenti un’intossicazione piuttosto che un avvelenamento, la definizione “gastroenterite” evita di dover specificare se la malattia sia un’intossicazione o un’infezione.

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Gastroenterite stafilococcica. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_23

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